Toll House for the Tatered
This is probably my number one cookie to give. Everyone has a favorite, but everyone loves a toll house cookie.
Servings
36
Ready In:
1hr 30min
Calories:
161
Good For:
Munchies
Inroduction
About this Recipe
I read an in depth article on the perfect toll house cookie some years ago. I believe it was in a magazine and I’ve been unable to find it again. But the takeaway was look to the sugars. By altering the ratio of brown to granulated sugar, you alter the texture of the cookie.
I grew up using the recipe on the back of the nestle morsels bag, but then when I stopped the animal products, I had to veganize it. It has had several revisions, but the sugars don’t change for me.
Ingredients
- 2 1/4 c. All Purpose Flour
- 2 Tbs. Egg Replacer
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 3/4 c. Granulated Sugar
- 3/4 c. Brown Sugar
- 1/2 c. Vegetable Oil
- 1/2 c. Almond Milk
- 1 tsp. Vanilla Extract
- 2 c. Chocolate Chips
- 1 c. Roasted Sunflower Seeds
I found these vegan, kosher mini-chips that I love. The smaller sized chips distribute evenly through the whole cookie. For smaller chips use less than two cups.
By accident, sunflower seeds were used in a run when I had the bakery. I think it was for a Springtime Tallahassee. But there was a lady with a nut allergy who told me it was her favorite cookie, but she could never eat them because of the walnuts. So that became standard for me.
Like the ginger snaps, these are very process sensitive. Using the mixer gives a completely different finished texture. The extra air a machine adds gives a really nice lift.
This dough will make a nice blondie too. Just use a brownie pan and adjust the cook time accordingly.
Step by Step Instructions
Step 1
Sift together flour, soda, salt, and egg replacer.
Step 2
Beat together oil, milk, sugar, brown sugar, and vanilla until creamy.
Step 3
Gradually beat in flour mixture. Stir in chips and nuts.
Step 4
Bake at 350 degrees for 9-11 minutes.
Nutrition
- Protien 4%
- Carbs 7%
- Total Fat 11%
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